This provençal flatbread or pancake is made with chickpea or sometimes it’s called garbanzo bean flour; which makes it gluten free. If you don’t have a soccca pan you can use a well seasoned 9 or 10-inch cast iron skillet.

When you go to Provence be sure to grab a triangle when it’s hot from the fire. It is generally wrapped in a piece of paper with enough olive oil drizzled on top that it will run down your arms. That’s okay too as it’s delicious.

Makes two 9 or 10-inch (23cm) pancakes
Serves 4–6

1 cup (130 g) chickpea flour
½ cup olive oil, divided
1 ½ tablespoons (8 g) minced rosemary, divided
½ teaspoon kosher salt
¼ teaspoon ground cumin
Freshly ground black pepper, to taste

Whisk together the chickpea flour, 2 tablespoons oil, 1/2 tablespoon rosemary, salt, and 1 cup water in a medium bowl until smooth; cover and let batter sit at room temperature for 2 hours or even better let is sit overnight in the refrigerator.

When ready to proceed position 2 oven racks, one being in the middle of the oven and the other being close to the broiler. Heat the oven on maximum heat (like 500 degrees F) for at least 20 minutes, with the pan inside.

Remove the pan from the oven and pour in about 2 tablespoons of oil. Place it back in the oven to heat for another 5 minutes. Remove the pan from the oven again and quickly pour in half the batter. Place the pan on the middle rack of the oven.

After 5 minutes, turn on the oven’s broiler and move the pan to the upper rack. Cook for 3-4 minutes or until the socca starts to brown and even burn a little in spots especially around the edges.

Once the socca is brown remove the pan from the oven and using a large spatula remove the socca to a cutting board. Sprinkle it with remaining rosemary, salt, cumin, pepper and an additional drizzle of olive oil.

Cut into triangles and serve it while it is still hot. Repeat with remaining oil, batter, rosemary, salt, cumin, and pepper.

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